Posts tagged ‘Preserves’

Rhubarb Lavender Jam

Rhubarb Lavender Jam

This is it, folks.  This is the last recipe in the official Rhubarb Fest here on SFTF.  Won’t you miss that glaring shade of pink font?  There may be a few stragglers to come, but both my kitchen and my garden have moved on from the ephemeral spring beauty of rhubarb to the boisterous abundance of early summer.   Now that my harvest basket is brimming daily with sugar snap peas, kohlrabi, beets, lettuces, radishes, broccoli and more, it’s tough to stay focused on one exclusive ingredient.  Can you blame me? 

Rhubarb bunch in blue

But celebrating rhubarb has been fun, hasn’t it?  I discovered several new and delicious recipes, all of which astonishingly excluded strawberries, rhubarb’s bestest buddy ever!   Of course I saved the best for last.   This batch of Rhubarb Lavender Jam combines so many of my favorite flavors: sassy rhubarb, floral lavender, and wildflower honey, all of which came out of my garden in one way or another.    I also love that this jam does not require any pectin.  It’s not that I mind pectin in my jam.  I just mind the inevitable realization that I used up the last of my stash and never remembered to replace it (pectin’s tough to find in bulk here in the city so I buy mine at the little local store by my parents’ farm when I’m visiting). 

Honey and lavender

If you’re not a master jam maker – and I certainly don’t consider myself to be one like Tigress in a Jam, the creator of this recipe – this is an easy beginners batch.  The ingredients take minimal processing and you can’t really mess it up as you can keep cooking it if you aren’t sure that its ready to set up.  Rhubarb takes a licking and keeps on ticking like that.   And this jam does indeed set up beautifully.


June 23, 2009 at 10:55 am 19 comments

Ground Cherry & Chamomile Jam

Spoonful of jam

Forgive me.  This post is about to be one of the shortest on SFTF.  I’m in the throes of a week of final exams and it’s not been pretty:  studying ‘til the wee hours of the night and cheese and crackers for dinner two nights running so far.  But I didn’t want to leave you for too long without some culinary inspiration and one last recipe for ground cherries that I have tucked away in my drafts. 

Ground cherries in husks

Ground cherry season is just about at a close.  I have some fruit left on my plants which I’ll harvest when I pull them out of the ground next week during the process of putting my garden to bed for the winter.  I knew right from the start I wanted to make jam with these lovely little fruits, but was wondering what I could to spice up the jam idea a bit.  I ran across another blogger’s account of making Ground Cherry and Chamomile Jam and I knew right away that’s what I wanted to make.  I used my own honey I’d harvested from my hive earlier this year.  I didn’t have my own chamomile to use for this batch, but I’ve just harvested a bunch of chamomile flowers to dry that I’ll be sure to use for the next batch. 

Ground cherries cooking

This jam is floral and fruity, with the ground cherry itself playing a rather secondary role to the honey and chamomile.  That is until you hold it for a moment on your tongue and realize the ground cherry’s pineapple-y zest is doing quite a lively dance itself in the very pleasant aftertaste of this jam. 

Jam with spoon in jar

This jam is quite beautiful too: glowing amber suspends little pearls that once were seeds.  Those seeds might put some folks off, in which case you could always just strain the hot jam before putting it in jars.  I personally like the subtle contrasting crunch of the seeds amid the silky sweetness of the jam. 

Upside down jam jars

recipe after the jump


October 16, 2008 at 8:05 am 16 comments

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